Lemon Herbed Salmon Recipe
Lemon Herbed Salmon Recipe photo by Taste of Home

Lemon Herbed Salmon Recipe

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5 9 14
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We sometimes send our delicious Washington salmon all the way to Michigan for my sister to use in this family-favorite dish! The tasty topping can be used on other types of fish, too. Fresh thyme from your garden really sparks the flavor. —Perlene Hoekema Lynden, Washington
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 2-1/2 cups fresh bread crumbs
  • 4 garlic cloves, minced
  • 1/2 cup chopped fresh parsley
  • 6 tablespoons grated Parmesan cheese
  • 1/4 cup chopped fresh thyme or 1 tablespoon dried thyme
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 6 tablespoons butter, melted, divided
  • 1 salmon fillet (3 to 4 pounds)

Nutritional Facts

6 ounce-weight: 446 calories, 29g fat (10g saturated fat), 126mg cholesterol, 483mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 37g protein


  1. In a shallow bowl, combine bread crumbs, garlic, parsley, Parmesan cheese, thyme, lemon peel and salt; mix well. Add 4 tablespoons butter and toss lightly to coat; set aside.
  2. Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter; cover with crumb mixture. Bake at 350° for 20 to 25 minutes or until salmon flakes easily with a fork. Yield: 8 servings.
Originally published as Lemon Herbed Salmon in Taste of Home April/May 1993, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Mar. 22, 2015

"i like the idea of lemon with salmon. i made this with frozen fillets and it was really a big hot with my family. i plan to make this recipe often"

Reviewed Feb. 28, 2015

"Love this recipe. It has so much flavor.. I add a little dill and lemon pepper to the mix."

Reviewed Oct. 17, 2014

"Excellent! Very favorable and easy to prepare. I did bake it at 400 degrees. I will definitely use this recipe often."

Reviewed Oct. 10, 2014

"I have used this recipe for years, since it first came out in the "Taste of Home" magazine many years ago!! The topping adds texture and wonderful extra flavor. I make it as is, no alterations to this one! Makes a delightful presentation as well! Appropriate for company."

Reviewed Dec. 6, 2013

"Very good and easy to make. Bake at least 30 minutes or more."

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